Are you craving a delicious and exciting dinner that's both satisfying and surprisingly easy to make? Look no further! These Southwestern Egg Rolls with Chili are packed with vibrant flavors and textures, offering a fun twist on classic egg rolls. Forget takeout – this homemade recipe is quicker than you think and delivers a much more flavorful experience. It's the perfect healthy meal, a fantastic quick dinner idea, and a showstopper for any get-together. Get ready for a taste sensation!
Ingredients:
For the Chili:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef (or turkey for a leaner option)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
For the Egg Rolls:
- 1 package (8 count) egg roll wrappers
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
Instructions:
Making the Chili:
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the black beans, kidney beans, diced tomatoes and green chilies, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper.
- Bring to a simmer, reduce heat, and cook for 15-20 minutes, or until the chili has thickened slightly.
Assembling the Egg Rolls:
- Lay an egg roll wrapper on a flat surface with one corner pointing towards you.
- Place about 1/4 cup of chili mixture in the center of the wrapper. Top with a sprinkle of cheddar cheese, red onion, and cilantro.
- Fold the bottom corner over the filling, then fold in the side corners. Roll up tightly, tucking in the sides as you go. Lightly dampen the top corner with water to seal.
- Repeat with the remaining wrappers and chili filling.
Cooking the Egg Rolls:
- Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Carefully place 2-3 egg rolls in the hot oil, ensuring not to overcrowd the pan.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauce, such as sour cream or salsa.
Tips and Variations:
- For a vegetarian version, substitute the ground beef with 1 cup of cooked lentils or black beans.
- Feel free to add other vegetables to the chili, such as bell peppers, corn, or zucchini.
- If you don't have time to make chili from scratch, use your favorite store-bought chili.
- For a spicier kick, add more cayenne pepper or a dash of your favorite hot sauce to the chili.
- You can bake the egg rolls instead of frying them. Preheat oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy, but still delicious!
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Southwestern Egg Rolls with Chili recipe offers a fantastic blend of delicious food recipes, healthy meals, and easy recipes, making it perfect for busy weeknights or special occasions. Enjoy this quick dinner idea and homemade cooking experience! It's one of the best recipes you'll ever try.